Book Description
From the world's premier culinary college, an indispensable guide to the use of knives and other culinary tools
What are the essential knives that cooks must own, and what are the proper techniques for using them? And how do cooks make the most of other tools, such as peelers, pitters, and Parisienne scoops? This essential reference from The Culinary Institute of America provides the answers. Illustrated throughout with more than 100 photographs, In the Hands of a Chef offers a complete course in knife skills as well as guidance on using a wide array of other kitchen tools and gadgets. Featuring advice from real-world chefs on choosing, using, and caring for knives, the book provides detailed cutting techniques for all kinds of foods.
